Okra Gravy, the typical South Indian Style

Okra or Lady’s Finger is something that most people love. And that very little percentage of people who say they hate this vegetable is because they wouldn’t have eaten the best dish made out of it. The stickiness of okra is something that keeps few people away from cooking it. But here is an easy, tasty and quick recipe made of this vegetable.

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Okra Photo: Twitter

Ingredients:

Okra/Bhendi/Lady’s Finger – 2 cups (cut thin horizontally)

Fresh Coconut – ½ cup (grated)

Green Chillies – 4

Chana Dal – 2 tsp

Mustard – ½ tsp

Tamarind – a small piece

Cooking Oil – 6 tbsp + 1 tsp

Coriander leaves – Half a bunch

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Okra Gravy Photo: Twitter

Cooking Method:

Firstly wash and wipe okra in clean dry cloth before chopping them. Make sure there is no trace of water on chopping board or knife either. Take a kadai and pour 6 tablespoons of oil in it. Once the oil is hot add okra and fry on medium flame. Initially, the okra will release lots of sticky fluid. Fry until the stickiness goes off completely. Remember, the okra with highest amount of stickiness is the tastiest one. Once okra changes color to darker version of its raw self, keep it aside.

Dry roast chana dal and green chilles. Grind then into a fine paste with coconut, coriander leaves and tamarind. You can skip tamarind and add lime juice if you need. Take a vessel, put 1 tsp oil and splutter mustard seeds. Add ground paste and fried okra into it. Add water to adjust consistency and mix well. Add salt as required and mix well. Give it a boil in low flame. Turn off the flame and enjoy hot bhendi gravy with Chapathi, Roti, Dosa or Steamed Hot rice.